Keith Floyd - Floyd’s Thai Food

1 tablespoon fennel seeds

3 tablespoons dried chilli flakes

3 tablespoons turmeric powder

2 tablespoons ground ginger

2 teaspoons white peppercorns

4 cardamom pods

1Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cloves, coriander, cumin and fennel seeds for 40–50 seconds until they release their fragrance, then grind to a powder in a spice grinder.

2Add the remaining ingredients to the ground spices in the grinder and whiz to a powder. Store in an airtight jar.

Appreciating the shade at the Damnoen-Saduak floating market.

Dry-frying my spices for a curry paste, in the kitchens of the Intercontinental Hotel.

Ingredients for the Thai red curry paste.

The sauces and pastes below are used in recipes throughout the book. The dips, starting on page 51, will all go with kebabs, prawns and finger foods.

1 teaspoon cumin seeds

1 teaspoon coriander seeds

6 fresh green chillies, chopped a handful of finely chopped fresh basil leaves

1 tablespoon chopped fresh lemon grass

1 tablespoon chopped fresh coriander root or coriander leaves and stalks

2 red shallots, peeled and chopped

4 garlic cloves, peeled and chopped

1 cm/ 1/ 2inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped

4 or 5 kaffir lime leaves, finely chopped, or zest of 1 lime

6 black peppercorns

1 teaspoon shrimp paste

1/ 2teaspoon salt

1Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.

2Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

7 long, dried red chillies, deseeded

1 teaspoon cumin seeds

1 1/ 2teaspoons coriander seeds

1/ 4nutmeg, ground

2 tablespoons finely sliced fresh lemon grass

2 tablespoons finely chopped red shallots

1 tablespoon finely chopped roasted red shallots

1 tablespoon finely chopped garlic

zest of 2 limes, finely chopped

10 white peppercorns

a large pinch of salt

1/ 2teaspoon shrimp paste

5 cloves

1Soak the chillies in hot water for about 15 minutes, then drain.

2Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds and the nutmeg for 40–50 seconds until they release their aroma. Tip into a spice grinder and grind to a powder.

3Put the powder in a food processor with all the other ingredients and whiz to a paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

1 teaspoon cumin seeds

2 teaspoons coriander seeds

6 fresh red chillies, chopped

1/ 2teaspoon ground cinnamon

1/ 2teaspoon ground cloves

1 fresh lemon grass stalk, chopped

2 red shallots, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

2 tablespoons turmeric powder

1 teaspoon shrimp paste

1/ 2teaspoon salt

1Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds for 40–50 seconds until they are toasted and aromatic. Tip into a spice grinder and grind to a powder.

2Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

This comes from southern Thailand.

3–4 dried red chillies

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1/ 2cinnamon stick, crushed

2–3 cloves

6 cardamom pods, crushed

5 black peppercorns

2 red shallots, peeled and finely chopped

1 fresh lemon grass stalk, finely chopped

3–4 garlic cloves, peeled and finely chopped

1 cm/ 1/ 2inch piece galangal (Thai ginger) or fresh root ginger, peeled and finely chopped

1 teaspoon shrimp paste

1/ 2teaspoon salt

1Soak the chillies in hot water for about 15 minutes, then drain.

2Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the cumin and coriander seeds, cinnamon, cloves, cardamom pods and peppercorns for 40–50 seconds. Tip into a spice grinder and grind to a powder.

3Put the powder in a food processor with all the other ingredients, including the chillies, and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

This comes from northern Thailand.

1 tablespoon coriander seeds

1 tablespoon cumin seeds

5 dried red chillies, crushed

2 fresh lemon grass stalks, finely chopped

4 red shallots, peeled and finely chopped

2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped

2 tablespoons Demerara or palm sugar

1 tablespoon dark soy sauce

1 tablespoon shrimp paste

1 teaspoon turmeric powder

2 tablespoons Thai fish sauce (nam pla)

1 tablespoon tamarind pulp mixed with a little water (remember to remove the stones)

1Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander and cumin seeds for 40–50 seconds until toasted and aromatic. Tip into a spice grinder and grind to a powder.

2Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

This is one of many Malay influences to be found in Thailand.

1 teaspoon coriander seeds

15 dried red chillies, deseeded

3–4 red shallots, peeled and finely chopped

5 garlic cloves, peeled and finely chopped

1 fresh lemon grass stalk, finely chopped

2 tablespoons finely chopped fresh coriander root or coriander leaves and stalks

2.5 cm/1 inch piece galangal (Thai ginger), finely chopped

2 tablespoons unsalted roasted peanuts, chopped

1 tablespoon shrimp paste

1Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander seeds for 40–50 seconds until toasted and aromatic.

2Put the coriander seeds in a food processor with all the other ingredients and whiz to a thick paste (add a little water if the mixture is too stiff). Store in a jar in the fridge for 3–5 days.

1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 red shallots, peeled and finely chopped

5 cm/2 inch piece fresh root ginger, peeled and grated

2 large, fresh red chillies, deseeded and finely chopped

1 fresh lemon grass stalk, finely chopped

2 garlic cloves, peeled and finely chopped